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Hello Comrades!
Pretty sure this is my first collab recipe post, and tbh it’s long overdue!
When I had the chance to choose a recipe out of Alix’s book, of course I went for the one that has three of my favorite words: Crispy Rice Salad.
This is the summer salad for people who would rather not have pasta salad ever, thanksssssoooomuch. At its core, it’s a grain salad, but while my grain salads tend to skew food co-op bulk bin bonanza, this one feels like it was ripped from the greenest garden. It’s for people who have too many herbs threatening mutiny in their crisper drawers, it’s for everyone who wants to eat something cooling when it’s hot out, and it’s for folks who want a rapture of different textures. That is to say: it’s for all of us.
Add Alix’s recipe to your holiday menu planning, like, now.
xoxCLM
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Collab Recipe! June 30, 2025
Crispy Rice Salad
from Scratch That, by Alix Traeger
Serves 4 as a Side, or 2 as a Main
What does it say about me that my two favorite kinds of salad are bread salad and rice salad? Both of which made it into this cookbook. Just like a horoscope, I believe our food choices say a lot about us. My choice to throw crispy rice into a salad of herbs along with a savory soy dressing says that I am a genius. Okay, maybe not, but have I at least piqued your interest? If you happen to have leftover rice and an abundance of herbs in your fridge, I know what you’re making for your next meal. This salad has so much personality, it’s like the Leo of salads. If you don’t have leftover rice on hand, you can just cook rice from scratch as you normally would, then spread it over a baking sheet in an even layer and let cool completely in the fridge, which will help you get the crispiest crisp.
For the Dressing
¼ cup low-sodium soy sauce
¼ cup rice vinegar
2 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced or grated
Freshly ground black pepper
For the Salad
¼ cup vegetable oil
2 cups leftover long grain white rice
Kosher salt
4 cups finely chopped lettuce leaves of your choice (such as Little Gems)
1 cup fresh cilantro, finely chopped
½ cup fresh mint leaves, finely chopped
½ cup fresh basil leaves, finely chopped
2 Persian cucumbers, finely chopped
2 scallions, thinly sliced
½ red bell pepper (or a whole one, if you love it!), finely chopped
For Serving
1 small jalapeño, thinly sliced (seeded if you want less heat)
¼ cup chopped roasted peanuts
Sesame seeds
Lime wedges
1. Make the dressing. In a small bowl, whisk together the soy sauce, vinegar, honey, sesame oil, ginger, and garlic. Season with black pepper.
2. Make the salad. Heat the vegetable oil in a medium skillet over high. Line a plate with paper towels. When the oil is shimmering, add the rice and cook, stirring to break up large clumps, until crispy and golden brown, 6 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
3. In a large bowl, combine the lettuce, cilantro, mint, basil, cucumbers, scallions, bell pepper, and crispy fried rice. Drizzle with the dressing to taste and toss well to combine.
4. Top the salad with the jalapeño and sprinkle with the peanuts and sesame seeds. Serve with a lime wedge on the side.